Stuffed Chicken Breasts
Serves:
Ingredients:
4
ea
Large Chicken Breasts
1/4
lb
Chineese pea pods
3
ea
Small green onions
1
ea
Chicken bouillion cube
1/2
lb
Mushrooms
4
ea
Carrots, medium
2
ea
Slices white bread
Method:
Cut each breast in half, remove bones.
Leave skin on.
With a mallet, pound breasts until 1/4" thick.
Chop mushrooms, cut pea pods into thin strips.
Cut carrote crosswise in half, mince onions.
Saute vegetables until tender, remove about 1/2 cup veggies, set aside.
Put remaining ingredients in bowl and add bread torn in pieces with 2 tsp.
water and 1/4 tsp salt.
Spoon mixture into each breast, fold over, fasten with toothpicks.
Add oil to skillet, cook chicken until brown, add chicken bouillion and 3/4 cup water.
Heat to boiling, simmer about 20 minutes.
Add a cup of milk and 1 TBS flour to make sauce.
Add Vegetables.